Bo-Saam Pork Belly Recipe

Bibigo’s bo-saam pork belly

  • serves 4
  • Easy

This Korean dish of slow-cooked pork gets a smart makeover at Bibigo. To make very neat pork slices, press it after cooking. Bibigo has its own range of ingredients at



  • wild garlic or young spinach 100g
  • green chillies 4, sliced
  • garlic 4 cloves, sliced
  • leek or spring onion (white part only) finely shredded for garnish
  • ssamjang (Korean soybean paste) for dipping
  • pork belly 1 kg
  • dark soy sauce 150ml
  • leek 1, cut into chunks
  • ginger 2 large chunks, sliced
  • garlic 5 whole cloves
  • onion 1, quartered
  • dried red chillies 2
  • black peppercorns 8
  • golden caster sugar 2 tbsp
  • ssamjang 150g
  • soju (Korean spirit) 75ml (optional)


  • Step 1

    Soak the pork belly in cold water for an hour (this is traditionally done to remove excess blood).

  • Step 2

    Put the pork in a wide pan and add 2 litres of water. Bring to a boil, skim the surface then add the soy sauce, leek, ginger, garlic, onion, dried red chilli, peppercorns, sugar, and Korean soybean paste. Add the soju and simmer for an hour. Take out the pork and rest, then press for an hour by putting under a heavy chopping board weighed down with some tins. Discard everything else.

  • Step 3

    Slice the pork into 1cm-thick pieces. Cook the chilli, garlic and garlic in a little oil. Lay slices of pork belly on plates on top of some shredded leek. Serve with the veg and extra ssamjang as a dip on the side.

Nutritional Information

  • Kcals 614
  • Carbs 1.7g
  • Protein 52.1g
  • Fat 44.3g
  • Salt 0.7g
  • Fibre 1g